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Mexican wedding cookies are soft and buttery with almonds in every bite! These powdered sugar-covered cookies are crumbly and delicious.
These traditional Mexican wedding cookies are almost like Snowball Cookies and have a similar taste to Almond Cookies.
Something New to Love!
You may also know this Mexican cookie recipe as, Polvorones, Butterballs, Pecan Sandies, Russian Tea Cakes, Sandies, and many more names.
There are as many variations as there are names for these Mexican wedding cookies. We have a Pecan Snowball and a Peanut Butter Snowball version that are both quite good. But, no matter what you call them, we can all agree the flavor is delicious and similar to our Shortbread Cookie.
Why we love them:
- Easy. The dough is made in minutes, the hard part is waiting for it to chill!
- Enjoy any time. We love to make homemade Mexican wedding cake cookies for lots of occasions – especially Christmas.
- Sharing. Bake up a batch of these melt-in-your-mouth treats for a cookie exchange, to go with your Mexican Dinner, or as a treat for a friend.
No matter what you call these cookies, they’re simply delicious. They’re a new favorite Mexican dessert in this house!
Ingredients
- butter – Cut the stick of butter into cubes and let it sit at room temperature for 20-30 minutes.
- powdered sugar – (confectioners’ sugar), sifted to remove any lumps
- vanilla extract
- almond extract
- water
- all-purpose flour
- chopped almonds – or use an equal amount of a different nut, like pecans or walnuts.
How to Make Mexican Wedding Cookies
- CREAM. Using the paddle attachment of a stand mixer, cream the butter and powdered sugar together in a medium bowl. Then mix in the vanilla and almond extract.
- COMBINE. Begin to add in the flour and almonds and mix until everything is just combined.
- CHILL. Cover the bowl and put into the fridge to chill for 1-2 hours. After the dough has chilled preheat the oven to 325°F,
- ROLL. Use a cookie scoop to scoop and roll into 1-inch balls. Roll the balls in the confectioner’s sugar and place them on an un-greased sheet pan (or a cookie sheet lined with parchment paper ).
- BAKE. Bake the cookies for 16-18 minutes. Allow the cookies to cool for a minute or two before transferring them to a wire rack to cool completely. Once the cookies are cooled, roll them in powdered sugar again.
Recipe Tips
Some variations you can easily try include:
- Toss in mini chocolate chips
- chopped andes mints and replace the almond extract with a ¼ tsp mint extract
- Mix in rainbow jimmies
- Add ½-1 tsp cinnamon or pumpkin spice
How many cookies to serve at a reception or fiesta? We plan to serve 2-3 cookies per guest. That’s fine when you’re only making a few dozen, but if you’re planning to have 100 guests, then that’s anywhere from 200-300 cookies. Quite a difference!
Storing Info
Store cookie dough. Roll into balls (do not roll in powdered sugar) place on a baking sheet and place in the freezer. Once frozen, transfer them to an airtight freezer-safe container.
- To bake: roll the dough balls in powdered sugar and place on a baking sheet. Allow them to thaw for 10-15 minutes. Bake. Roll in powdered sugar again.
STORE. Keep cooled cookies in an airtight container on the counter for 3-4 days.
FREEZE. Forgo rolling them a second time in powdered sugar. Allow the cookies to cool and separate the layers with wax paper. Store in a freezer-safe container for up to 3 months. Roll again in powdered sugar and allow to thaw.
For More Mexican Treats:
Mexican Wedding Cookies Recipe
Ingredients
- 1 cup butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons water
- 2 cups all purpose flour
- 1 cup chopped almonds
- ½ cup powdered sugar to roll cookies in
Instructions
- Cream the butter and powdered sugar together in a medium bowl. Then, mix in the vanilla and almond extract. Add the flour and almonds. Mix until just combined. Cover the bowl and chill in the fridge for 1-2 hours.
- After the dough has chilled preheat the oven to 325°F
- Shape the dough into balls. Roll the balls in powdered sugar and place on a cookie sheet. (Do not spray the cookie sheet) Bake for 16-18 minutes.
- Allow the cookies to cool for a minute or two before transferring them to a wire rack to cool completely. Once cool roll them in powdered sugar. Enjoy!
- Store in and airtight container at room temperature.
Video
Notes
- To bake: roll the dough balls in powdered sugar and place on a baking sheet. Allow them to thaw for 10-15 minutes. Bake. Roll in powdered sugar again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dear Lil’ Luna,
What to do with the 2 tsp. water?
Char
You mix it in with the vanilla and almond extract. Thanks so much for catching that! I just updated the recipe instructions.
These are my favorite! My aunt used to make these every time I would visit her! She just passed away in August…. she was 102! Miss her and her cookies!
I Love your recipes. ty so much 🙂
these are a must for the holidays. Everyone loves them and they are easy to make with basic ingredients.
Simple yet so pretty! Im excited to add this to my little stack of Mexican dEsserts.
Soft,buttery melt in your mouth cookies. So good!
One of my favorite RESTAURANTS back at home in houston had this and i can’t seem to find it ever since i moved. so glad to know that i can easily recreate these at home!
How fun! I’ve never heard of these, and they seem like a delicious treat. THanks for sharing!
These look like thr perfect wedding Cookies, pretty and delicous!!
I honestly have not gotten to make this recipe as I just a few moments ago ran across it surfing all different sweets recipes. Yet something about the way yours caught my attention I ended up not just passing it by so ty I am gonna be making these for the family and household by the end of the day tomorrow (I’d make em tonight yet we are iced inside and I need to grocery shop for a couple ingredients) Anywho I just wanted to say thank you for this recipe and I’m gonna go look at other crafty ideas of yours cause I love crafting! And anyone who can still post all of your crafty mom ideas after chasing and managing a house with 6 kiddos and 1 man child has my support. God bless you and your family. Stay safe
Love the hint of almond in these! They are the perfect cookie to pop in your mouth!
It looks like you forgot to write when to add the water in the recipe, but other than that I LOVE these cookies 😊